Sweet Pea–Wasabi Hummus with WontonChipsPrep Time: 20 minutes • Start to Finish: 40 minutes • 24 servings (2 tablespoons hummus and 3 chipseach)HUMMUS1 bag (12 oz) frozen sweet peas (2 cups)1 can (15 oz) garbanzo beans, drained, rinsed2 tablespoons vegetable oil1 tablespoon toasted sesame oil2 teaspoons wasabi paste2 teaspoons chopped gingerroot1⁄2 teaspoon salt2 cloves garlic, finely chopped2 tablespoons waterWONTON CHIPS36 wonton skins (31⁄2-inch square)Cooking spray1⁄2 teaspoon coarse sea salt

1 Cook peas as directed on package for minimum cook time; drain.

2 In food processor, place cooked peas and remaining hummus ingredients except water.Process with on/off pulses 10 to 15 times or until partially smooth. With food processorrunning, add water, processing 10 to 15 seconds or until smooth. (Add additional waterfor a thinner dip.) Transfer to serving bowl. Cover; refrigerate up to 1 day.

3 Heat oven to 375°F. Cut wonton skins diagonally in half. Place half of the skins onungreased large cookie sheet. Spray with cooking spray; sprinkle with sea salt.

4 Bake 8 to 10 minutes or until golden brown and crisp. Transfer to serving platter.Repeat with remaining wonton skins. Serve hummus with chips.1 SERVING: Calories 90 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 180mg; Total

Carbohydrate 14g (Dietary Fiber 1g); Protein 3g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1 Starch, 1⁄2 Fat